1 pound of pasta
2. 5 to 3 cups of fresh chopped mushrooms (a mix works best)
3 garlic cloves
2 small shallots
1 cup heavy cream
1 bay leaf
3 tablespoons olive oil
2 tablespoons butter
fresh thyme, marjoram or chives
Boil a large pot of water to cook your pasta in.
In a large shallow pan, heat 3 tablespoons of olive oil and 1 tablespoon of butter, and toss in mushrooms, seasoning well with salt and pepper.
Sauté mushroom for about 5 or 6 minutes, then add chopped shallots and garlic, stir, and keep cooking on medium low heat another 5 minutes.
Meanwhile, add pasta to boiling, salted water and cook according to package directions.
Add 1 cup of cream to sauce, and season again with salt and pepper.
Add bay leaf and a few sprigs of fresh thyme and / or marjoram to sauce, and simmer on low for about 5 to 7 more minutes, while pasta finishes cooking.
Add cooked pasta (reserving water) directly into sauce pan, with another tablespoon of butter, and cook, stirring to combine, over low heat for a minute before. If pasta looks like it needs a bit more moisture, add a half a cup of the reserved pasta water, and stir in well.
Serve immediate with grated parmesan or pecorino cheese, and a glass of wine, if you like that sort of thing, for the adults, because a meal this good, and this quick, is worth celebrating.